The Apartment

1 cup dry lentils
15 oz can of crushed tomatoes
2 cloves garlic, minced
1 inch fresh ginger, minced
1/2 tsp cayenne pepper
1/2 tsp salt
4 tbsp butter
1/3 cup cream
1/4 bunch fresh cilantro, chopped

1. Place lentils in a pot with a couple inches of water. Bring to a boil over high heat and boil until tender, about ten minutes. Drain.
2. Return the lentils to the pot. Add butter, ginger, garlic, cayenne, and salt. Add the tomatoes and one cup of water. Stir well.
3. Bring to a simmer then reduce heat to low. Simmer, covered, for half an hour, until soft and thick.
4. Stir in cream and cilantro. Serve over rice or with naan.